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Almond Crusted Chicken Recipe

ByDiane Gail February 14, 2026February 14, 2026

This almond crusted chicken recipe coats chicken tenders in finely ground almond flour and panko breadcrumbs for a crisp, golden crust. Fried on the stovetop in a cast iron skillet, these almond crusted chicken tenders turn out crunchy on the outside and tender inside.

Six almond crusted chicken tenders on parchment paper with dipping sauce.

Can it get better than almond crusted?

This almond crusted chicken recipe was the first dish I ever made with almond flour — and the first time I tasted nut-crusted chicken. Frying those first almond crusted chicken tenders in my cast iron skillet showed me exactly what almonds can do for texture in breading: creating a crisp, golden exterior that holds beautifully around tender chicken.

Since then, it has become one of the main dishes I make regularly in my kitchen, right alongside Italian-style chicken and potatoes, creamy chicken casserole, and smothered cajun chicken skillet.

Pairing it with a green bean tomato skillet, simple farmhouse coleslaw, or sweet balsamic carrots, creates a balanced, satisfying dinner built from simple ingredients.

Recipe ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Raw chicken tenders with almond flour, breadcrumbs, egg wash, oil, and seasonings.

Almond flour: Use fine almond flour so the coating adheres evenly and fries into a cohesive crust. A fine grind prevents a gritty texture and ensures the almond layer bonds cleanly with the breadcrumbs instead of separating in the skillet.
Panko breadcrumbs: Panko provides structure and lightness to the crust. It’s larger flakes create controlled separation in the coating, allowing the almond mixture to brown deeply while maintaining a defined, crunchy exterior.
Parmesan cheese: Finely grated parmesan distributes uniformly throughout the breading mixture, adding balanced salt and concentrated savory flavor while promoting even, golden browning as the chicken fries.

See the recipe card for full information on ingredients and quantities.

How to make almond crusted chicken

Salt, pepper, and granulated garlic mixed in a small glass bowl.

Almond flour, parmesan, breadcrumbs, and parsley mixed in a bowl.

Step 1: In a small dish, mix the salt, black pepper, and granulated garlic until evenly blended. Set aside — this will be sprinkled over the chicken immediately after frying, while the crust is still hot.

Step 2: In a small bowl, combine the almond flour, grated parmesan cheese, panko breadcrumbs, and parsley. Stir thoroughly, so the finer almond flour is evenly dispersed throughout the mixture, ensuring consistent coverage on each tender.

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Chicken tender dipped in egg wash in a white bowl.

Chicken tender coated in almond breadcrumb mixture on a plate.

Step 3: Dip each chicken tender into the egg wash, turning to coat completely. Let excess egg drip off briefly so the coating adheres evenly without becoming thick or patchy.

Step 4: Press each egg-coated tender firmly into the almond mixture, turning and pressing so the crust adheres fully on all sides. Transfer immediately to the hot skillet to prevent the coating from softening.

Almond crusted chicken tenders frying in oil in a cast iron skillet.

Almond crusted chicken tenders cooling on a wire rack over baking sheet.

Step 5: Add the vegetable oil to a 10-inch cast iron skillet and heat over medium heat until shimmering, approximately 350°F (175°C). Fry the tenders in batches without crowding, cooking 3–4 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C).

Step 6: Transfer the fried tenders to a wire rack set over a baking sheet. While still hot, sprinkle evenly with the reserved seasoning mixture so it adheres to the crust. Let rest briefly before serving to maintain crispness.

Top tips

Keep the breading line moving: Because almond flour absorbs moisture more quickly than standard flour, the coated tenders should go straight from the breading mixture into hot oil. Letting them rest before frying softens the crust and increases the chance of separation during cooking.
Watch the color, not just the clock: Almond-based coatings brown faster due to their natural fat content. If the crust deepens in color before the chicken reaches 165°F (74°C), lower the heat slightly and finish cooking without increasing the flame. Deep golden is the goal — not dark brown.
Maintain oil consistency between batches: After each batch, allow the oil temperature to return to approximately 350°F (175°C) before adding more chicken. Adding new pieces too quickly can drop the temperature and cause the coating to absorb oil instead of crisping.
Handle minimally after frying: Nut-based crusts are slightly more delicate while hot. Transfer the tenders carefully to a wire rack and avoid stacking them, which traps steam and softens the exterior.
Use uniform-sized tenders for even cooking: If some pieces are significantly thicker than others, the crust may brown before the interior is fully cooked. Selecting similar-sized tenders ensures consistent frying time and a properly set almond crust on every piece.